A surprising change from the usual BBQ style country style ribs. Korean style BBQ done in the crock pot!
3 or 4 lbs of pork country style ribs
1 cup crushed pineapple in juice, processed until like applesauce
1/4 cup packed brown sugar
1/2 cup soy sauce (gluten free)
2 tbs rice vinegar
1 tbs fresh ginger, minced
3 cloves garlic, minced
2 tbs sesame oil
2 tbs honey
10 dried birds eye chili's crushed (or as much or as little as you like)
3 tbs corn starch, dissolved in a small amount of water
Combine the sauce/marinade ingredients except the corn starch.
Coat the ribs in the sauce and allow to refrigerate overnight.
Place the ribs and the sauce into the crock pot.
Cook on high for 8 hours.
Remove the ribs and place on a baking sheet lined with aluminum foil (for easy clean up).
Skim off as much fat as possible from the sauce and place into a sauce pan.
Bring the sauce to a boil and add the corn starch dissolved in water.
Boil until thick.
Coat the ribs with a little of the thickened sauce and place under the broiler for a minute or two until a nice crust is formed.
Serve the ribs with extra sauce over rice or (gluten free) pasta.